Found this great infograph on Pinterest and I had to share! Wondering which apples are best for cooking and baking? This is perfect for you!
Caramel Apple & White Chocolate Peanut Butter Oat Bars. A mouthful yes. A mouthful of tasty!! (See what I did there). You’ll enjoy these. Peanut butter and apples go so well together. So does caramel and apples. White chocolate is delicious, well…with a LOT of things! With the edition of oats, these bars are sure to be a hit!
- 1/2 cup applesauce
- 1/2 cup creamy peanut butter
- 1/4 cup vegan butter, softened (Earth Balance)
- 2 cup gluten free rolled oats (not the quick cook ones)
- 1 cup light brown sugar, packed
- 1/2 cup white sugar
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1/2 tablespoon ginger
- 1 tablespoon pure vanilla extract
- 1 cup apples, diced & peeled
- 1 cup white chocolate chips (or regular dark/semisweet chocolate chips, peanut butter chips if you don’t like white chocolate…but I REALLY suggest using white chocolate)
- 1/2 cup caramel sauce
- Preheat your oven to 350ºF. Line a 8 x 8 or 9 x 9 pan with foil and then spray foil with non-stick vegetable baking spray. Set aside.
- Combine applesauce, peanut butter, vegan butter in a large mixing bowl and stir to combine them.
- Then add oats, sugars, cinnamon,ginger and nutmeg, and vanilla extract and stir.
- Then fold in diced apples and white chocolate chips.
- Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan.
- Bake at 350ºF for 30 minutes. The bars may still look underdone, but that’s ok because they will continue to set up as they cool.
- They will be bubbling rapidly upon removing them from the oven. Let the bubbling stop (about 5 minutes) and then carefully drizzle the caramel sauce over the top of the bars. Allow bars to to cool very well before slicing. (if you are in a hurry to bite into the deliciousness, pop in the freezer for 15-30 minutes)
- Store extras in the freezer for long term storage.
These are one of the many perfect taste combinations. The bars are like the perfect brownie: chewy edges with soft middles, and dense (not cakey, airy, or light). Plus brown sugar makes everything more caramely and chewier and gives baked goods that sink-your-teeth-into-it texture, which is always a bonus.
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
I am quite fond of caramel. So caramel fondue is right up my ally. Fondue is a fun and easy way to have a dessert! So many dipping options, the dessert possibilities are really endless!
- 1 cup sugar
- 1/4 cup water
- 3 tablespoons rice milk
- 1/4 cup (1/2 stick) unsalted butter or buttery spread, such as Earth Balance, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Dippers: apple slices (Fuji apples are the BEST!), banana, 1-inch cubes of gluten free pound cake (recipe coming soon!), large marshmallows, whole strawberries, gluten free graham crackers or your favorite dipper!
- In a heavy, medium saucepan, combine the sugar and water over medium-low heat. Stir until the sugar is dissolved. Increase the heat to medium-high and boil, swirling the pan occasionally without stirring, until the caramel sauce turns a deep amber color, about 7 minutes. As the mixture boils, wipe down sides of pan frequently with a wet pastry brush to prevent the crystallization of the sugar.
- Remove the sauce from the heat and stir in the rice milk with a long-handled spoon, carefully avoiding the splatters as it bubbles up. Add the buttery spread, reduce the heat to low and return the pan to the heat, stirring until the buttery spread melts and the caramel is smooth. Stir in the vanilla and the salt.
- Place the mixture in a fondue pot. Arrange your dippers on a platter and make sure you have enough forts or bamboo skewers for your guests to dunk their favorites in the warm caramel. Now if the caramel starts to firm up, add a tablespoon of corn syrup and transfer it from the fondue pot to a microwave-safe bowl and reheat it in the microwave. Return to the fondue pot and continue to dip away!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.